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1
HFT 3806 CA #3 Questions and Answers (100%
Correct Answers) Already Graded A+
3 levels of distribution Ans: Producer, Wholesale, Retailer
Mirepoix ingredients Ans: 25% carrot, 25% celery, 50% onion
Sachet Ans: Bag made of cheesecloth tied with butcher's twine for herbs
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& spices
Boquet Garni Ans: a bundle of herbs usually tied together with string
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brown stock shelf life Ans: can be frozen for 3 months or refrigerated for 5
days
Do you brown the bones of a white stock? Ans: No
Why are acidic ingredients used in stocks? Ans: They dissolve connective
tissues, giving the stock extra flavor and body
Should you wash bones before browning them for a brown stock? Ans:
No
Which bones are best for a brown stock? Ans: Knuckle bones, they have
a higher gelatin content
Stock Ans: A clear, unthickened liquid flavored from meat, poultry, or fish
bones, vegetables, and seasonings.
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2
What is the difference between a stock and a broth? Ans: Broth is
cooked with more meat which results in a meatier flavor. Stocks have
higher gelatin content which gives them more body.
5 mother sauces Ans: Béchamel/white sauce, Velouté, Espagnole/Brown
sauce, tomato, and hollandaise
Béchamel/White Sauce Ans: A white sauce made by thickening milk
with white roux.
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Velouté Ans: Made with blonde roux and white stock
Espagnole/Brown Sauce Ans: Made with brown roux, mirepoix, brown
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stock, and tomato paste
Tomato sauce Ans: Made with tomato, brown stock, and blonde roux
Hollandaise Ans: An emulsified sauce made of butter, egg yolks and
flavorings (especially lemon juice).
5 major liquids used in sauces Ans: White stock (chicken or fish), brown
stock, milk, tomato sauce, clarified butter
Beurre Manie Ans: A thickener made of equal parts flour and soft, whole
butter.
Cornstarch Ans: A thickening agent that gets thicker as it cooks
Arrowroot Ans: a powdered starch made from a tropical root; used as a
thickener, remains clear when cooked. Very expensive
1
HFT 3806 CA #3 Questions and Answers (100%
Correct Answers) Already Graded A+
3 levels of distribution Ans: Producer, Wholesale, Retailer
Mirepoix ingredients Ans: 25% carrot, 25% celery, 50% onion
Sachet Ans: Bag made of cheesecloth tied with butcher's twine for herbs
© 2026 Assignment Expert
& spices
Boquet Garni Ans: a bundle of herbs usually tied together with string
Guru01 - Stuvia
brown stock shelf life Ans: can be frozen for 3 months or refrigerated for 5
days
Do you brown the bones of a white stock? Ans: No
Why are acidic ingredients used in stocks? Ans: They dissolve connective
tissues, giving the stock extra flavor and body
Should you wash bones before browning them for a brown stock? Ans:
No
Which bones are best for a brown stock? Ans: Knuckle bones, they have
a higher gelatin content
Stock Ans: A clear, unthickened liquid flavored from meat, poultry, or fish
bones, vegetables, and seasonings.
, For Expert help and assignment handling,
2
What is the difference between a stock and a broth? Ans: Broth is
cooked with more meat which results in a meatier flavor. Stocks have
higher gelatin content which gives them more body.
5 mother sauces Ans: Béchamel/white sauce, Velouté, Espagnole/Brown
sauce, tomato, and hollandaise
Béchamel/White Sauce Ans: A white sauce made by thickening milk
with white roux.
© 2026 Assignment Expert
Velouté Ans: Made with blonde roux and white stock
Espagnole/Brown Sauce Ans: Made with brown roux, mirepoix, brown
Guru01 - Stuvia
stock, and tomato paste
Tomato sauce Ans: Made with tomato, brown stock, and blonde roux
Hollandaise Ans: An emulsified sauce made of butter, egg yolks and
flavorings (especially lemon juice).
5 major liquids used in sauces Ans: White stock (chicken or fish), brown
stock, milk, tomato sauce, clarified butter
Beurre Manie Ans: A thickener made of equal parts flour and soft, whole
butter.
Cornstarch Ans: A thickening agent that gets thicker as it cooks
Arrowroot Ans: a powdered starch made from a tropical root; used as a
thickener, remains clear when cooked. Very expensive
